Creamy Pumpkin and Squash Soup

Ingredients

Fresh parsley

for garnish

Salt and pepper

to taste

Nutmeg

1/4 teaspoon

Fresh cream

1 cup

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Squash

2 cups, cubed

Pumpkin

2 cups, cubed

Olive oil

1 tablespoon

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become tender and fragrant.
2. Add the cubed pumpkin and squash to the pot, followed by the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes, or until the pumpkin and squash are tender.
3. Remove the pot from the heat and let it cool slightly. Then, using an immersion blender, blend the soup until it achieves a smooth, creamy consistency.
4. Return the pot to heat. Stir in the fresh cream and nutmeg, and season with salt and pepper to taste. Let the soup simmer for a few more minutes.
5. Serve the soup hot, garnishing each bowl with fresh parsley.
6. Enjoy this comforting Creamy Pumpkin and Squash Soup, a culinary tribute to the beautiful autumn season.